This recipe is based on a dish which, as a child, I resented! I just couldn’t get my head around it how people could eat that sluggish grey stuff with meat fibre. But now as I explore the possibilites of turning traditional dishes into vegan ones, I had a good look at turning chicken fricassee into something appetizing 😉
As it turned out, ditching the meat for mushrooms pretty much does the trick. The green peas and bright carrots look so yummy! And also taste great 😉 Even though my 20something younger self would have been skeptical about this, he he…
I’ve used one of my favourite meal enhancers, cashew cream and it turned out to be a bright and flavourful dish that will find its way onto my table more often in the future 🙂
For 4 small or 2 big portions you’ll need:
1-2 garlic cloves
some cooking oil (I prefer coconut oil)
salt & pepper to taste
1/2 teaspoon nutmeg
1 teaspoon whole allspice
2 tablespoon rice flour
1 1/2 – 2 cups water
1/2 cup (70g) cashews + 1/2 cup water (best to soak the cashews in filtered water for at least 6 hours)
1-2 tablespoon fresh lemon juice
1 1/2 cups green peas (I’ve used frozen ones)
Chop the mushrooms into fine slices.
Cut the carrots into fine slices.
Peel and finely chop the onion and garlic.
In a medium sized frying pan, heat some cooking oil (I prefer coconut-oil) and saute the onion for a couple of minutes on medium heat. Add the mushrooms, allspice and salt and cook until the mushrooms simmer in their own juice, stirring constantly.
When the mushrooms start to get dryer and start sizzling, add the garlic and cook while stirring constantly for another couple of minutes.
Sprinkle with the rice flour and mix well.
Pour in the 1 1/2 cup water and keep stirring for a minute or so. Also add pepper and nutmeg (I’ve added some chilli flakes as I like it spicy but it tastes good without them also).
Let simmer on low heat while preparing the cashew cream and the veges.
Bring half a medium sized pot of water to the boil. When the water starts to boil, add the peas and carrot slices, bring to boil and let simmer for approx. 2 minutes, then drain them.
Blend the cashews with the water to a fine cream.
Pour into the frying pan. Bring to boil again and then take of the stove.
Then add the peas and carrots.
Pour in the lemon juice just before serving up.
Serve with rice or whatever else makes you happy 🙂